Chevre Torta with Smoked Salmon, Capers, Fresh Herbs, and Toasted Pine Nuts

Funny, I just bought capers this morning to use in my tuna fish salad. This looks very pretty, and elegant for your parties:
(makes 8-12 appetizer portions)

4 oz. chevre cheese
8 oz. cream cheese, softened
1 sprig of  thyme (I grow this on my farm)
1 sprig of rosemary (also on my balcony farm)
3-4 sorrel leaves*, torn into small pieces( "  "  " " ")
3 small strips of red pepper
1&1/2 T. toasted pine nuts*
1 T. chopped fresh lemon thyme* (farm member)
1 T. chopped fresh rosemary
1/4 cup roasted red pepper pesto, drained well
2 T. capers, rinsed
2 T. chopped conchicorns
2-3 oz. smoked salmon, skin and bones removed, and broken into small pieces

In a small bowl, combine the cheeses and set aside. Line another small bowl with plastic wrap (this bowl will serve as your mold for the torta). Arrange the 2 herb sprigs and red bell pepper face down in the bottom of the bowl. Press on a third of the cheese mixture on top of the herbs, and spread half of each of the remaining ingredients on top. Press another third of the cheese mixture on top of this, making sure it reaches the edges. Form your next layer with the rest of the filling ingredients. Press on the last of the cheese mixture and refrigerate for 1-2 hours up to a day. To serve: invert the torta onto a serving platter; remove the bowl and the plastic wrap. Garnish on top with with fresh herbs, and serve with a thinly sliced baguette, pumpernickel "party" little squares, or rustic crackers, and cold red seedless grapes.

Today, keep that "attitude of gratitude" going, and have FUN!!

Love,

MM